Preheat over to 400 degrees.Rub entire chicken with the butter. Season with salt, pepper and Essence including cavity and area between skin and breast meat. Stuff cavity tangerines/oranges, onion and fresh rosemary.

Place chicken on rack in roasting pan. Place in oven. Roast for 45-60 minutes or until juices run clear. After it has roasted for 20 minutes, baste with pan drippings. Baste every 10-15 minutes.

Remove chicken and allow to rest, reserve pan drippings. In a hot saute pan, add pan drippings, tangerin/orange juice and honey. Season with salt and pepper. Reduce to 1/2 cup, about 8-10 minutes.

Heat remaining olive oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 mins. Season with salt.

Spread eggplant mixture evenly across bottom of casserole dish. Sprinkle with a few tbsp of Parmesan. Spread zucchini in an even layer over top of eggplant. Lightly salt, sprinkle more cheese and a little italian seasoning. Continue that pattern layering onion, mushroom, bell pepper and tomatoes, remembering to sprinkle with salt, cheese and italian seasoning.

Bake for 45 minutes.

Tastier than you might think! I served with a simple marinara sauce (you can use store bought spaghetti/marinara sauce. I used tomato sauce, italian seasoning, chopped garlic, a tiny bit of sugar and a bay leaf and let it simmer while ratatouille was baking. Even Brad ate it!

Cook hamburger and then add the cream of mushroom soup.Let simmer.Spread the green beans in the bottom of a pan.Cover the green beans with the hamburger/soup mixture.Spread the potatoes on top of the hamburger/soup mixture.

*You can also substitute the cream of mushroom soup in the hamburger version with 1 can of tomato soup and 1 small can tomato paste and then cover the potatoes with cheese. Yummy!